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Recipe: Topfen – Gitterkuchen mit Powidl

I am not going to lie — this is the most high-maintenance cake that I’ve ever made. It took me over three hours start to finish, and I spent at least half that time saying, “I am not going to make this cake again.” It didn’t help that the temperature was in the 90s and I was toiling away in our un-air conditioned apartment. The dough was literally sticking to, and perhaps melting onto, the (very well-floured) counter because of the heat.

“I will break you.” — The cake.

My parents arrived for a visit this afternoon and I served the cake for dessert, to unanimous and enthusiastic praise. My husband specifically said he’d love to have the cake again with marillenroester in place of the powidl. So I guess I have to admit that perhaps the effort was worth it. Plus, you can use the base recipe for the dough and filling and use whatever fresh fruit or fruit compote you want on top (in place of the powidl).